How To Freeze Cookie Dough

How to freeze cookie dough using the “scoop” method so you can have a warm, chewy treat any time that cookie craving hits! It is a quick and easy recipe to have cookies year-round!

One of the great debates when freezing dough is whether to freeze the dough in individual balls or in a loaf. My favorite method is what I call the “scoop” method which is similar to the ball method, but better. It really all comes down to personal preference. I will break down each method for you here and you can decide which works best for you!

This chocolate chip cookie recipe is for a large batch of cookie dough that is perfect for freezing. It makes about six to seven dozen cookies. We like to make this amount, bake up a couple dozen, and freeze the rest. This is the same recipe as our popular bakery chocolate chip cookies, just doubled. It’s by far my favorite cookie recipe. Use any of the freezing methods above to freeze the excess dough.

Why You Should Freeze Cookie Dough

The question really is why don’t you freeze cookie dough? We are a family who loves cookies and this is a great option for us to have them on hand and ready when needed. How to freeze cookie dough is simple and quick!

• Prepared – Only clean up once! Do the prep work once and have delicious cookies many times. ONE day of cleanup is much better than FIVE (or more) All about saving time where I can.
• Baking – Bake as many as you want! Just want one or two cookies? No problem! Take out as many as you need, any time!
• Friends – Great last-minute treat when having guests come over and want to make a treat without messing up the kitchen. This is the perfect solution.
• Bulk – Whether you are catering an event or preparing for the big school bake sale, have these ready to go ahead of time and spend a fraction of the time in the kitchen on bake sale day.
• Gifting – We love making a big batch to give as a gift. The recipient can bake up fresh cookies any time they like!

Is It Better to Freeze Cookies or Cookie Dough

Honestly, there are advantages to both! I like a warm, chewy cookie out of the oven but sometimes it’s nice to go to the freezer and grab a quick cookie that is already made. Either of these options is a great way to have easy access to a quick and delicious treat when needed!

• Frozen cookies – Freezing baked cookies that are frozen tend to get a little dry after freezing and lose a little of the flavor because they aren’t baked fresh. Pre-baking and freezing are great for camping trips or picnics because you can grab what you want and not have to worry about baking beforehand. Plus, they stay together better than fresh-baked cookies when packed in a tote, ice box, or cooler.
• Frozen cookie dough – Bake cookies on demand and enjoy a warm cookie right out of the oven! It is fast and in less than ten minutes you are enjoying a hand-held cookie. You can use as many or as little cookie dough balls as you like.

Freeze Scoops of Cookie Dough

My favorite method and the preferred method is the scooping method. The dough freezes great and seems to bake up the best. It is not touched too much and can have a nice circular baked cookie!

1. Using a cookie scoop, scoop up the dough and place it on a parchment-lined cookie sheet (I like to put my cookie sheet in the freezer for 10 to 15 minutes so it is nice and cold the dough freezes faster).
2. Press the dough down gently onto the baking sheet while the cookie dough is still in the scoop to make a flat side. Then lift the scoop away from the dough. It’s okay if it’s not perfect, the less you mess with it the better.
3. Put the scoops very close together, as long as they aren’t touching you are fine. You want to be able to fit as much as you can on the baking sheet.
4. Freeze for two to three hours until solid and frozen through. Place in a plastic freezer bag, pressing out as much air as you can before sealing or freezer-safe Tupperware container.

Freezing the Cookie Dough into a Ball

This is not my favorite method because once frozen, the balls roll all over the place. They don’t stay put when added to a cookie sheet when ready to bake. This is great for storing though and works well in ziplock bags.

1. Using a cookie scoop (for uniformity) scoop up dough and roll it into a ball with your hands.
2. Place dough balls on a parchment-lined baking sheet (make sure they aren’t touching) and freeze for 2-3 hours.
3. Once frozen, place in a plastic freezer bag, pressing out as much air as you can before sealing or freezer-safe, airtight container.

Freezing into a Loaf or Log Shape

This method works well when you don’t have the patience or time to scoop out and pre-freeze before storing long-term. This method also works great when you want to bake up the entire amount at one time. It’s not my favorite because it makes it a little more difficult to portion out the exact amount of cookies you want.

1. Lay out a piece of parchment paper or wax paper.
2. Get 2-3 handfuls of dough or as much as you would like and form it into a log shape.
3. Wrap the dough up in the parchment paper, sealing the ends as much as you can so no dough is exposed.
4. Wrap in plastic wrap and place in a Ziplock freezer bag. It may seem like overkill but this all helps with freshness and preventing freezer burn.
5. Place as many loaves of dough as you would like in the freezer bag, seal, and freeze well.
6. Slice with a knife and bake.

Tips on How to Freeze Cookie Dough the Right Way

Follow these quick and easy tips when freezing, thawing, and baking your frozen cookie dough. Each time you bake your frozen cookie dough you will have success with these helpful tips!

• Fresh ingredients – Make sure you have high-quality and fresh ingredients when making cookie dough. This will ensure that after freezing, the cookie dough bakes properly.
• Portioning – When portioning your cookie dough, try to make the scoops, balls, or cookie dough logs even throughout the process. This will help when baking that the times are proper for each frozen cookie dough.
• Pre-freeze – It is best to layer the room temperature cookie dough in a single layer on a baking sheet. This will help the ball freeze individually and then store it properly in the freezer. This is known as a flash freeze.
• Label and date – Be sure to label and date the type of cookie dough and when you made it for best results. Place the frozen cookie dough in an airtight bag or a freezer-safe bag.
• Baking time – You may need a little more time depending on what type of freezer or fridge you are storing your cookie dough in or letting it thaw first. Baking times may vary.

How to Bake Cookies From Frozen Dough

When ready to bake cookie dough from frozen, you can bake up the batch of cookies like you normally would. Just leave enough space between the cookies to allow for expansion. Add 3 to 5 minutes of baking time from the recipe you are using (so if your recipe calls for baking 8 minutes, aim for 11 to 13 minutes from frozen).

How to Bake Cookies From Thawed Dough

If you decide you want to thaw your dough first, you don’t need to make any changes to the cooking time. You should be able to pick up right where you left off in the recipe.

“This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family”

-Shadi

Frequently Asked Questions

More Types of Cookies to Freeze

You can freeze all kinds of cookie dough from drop cookies to cut-out cookie dough but here are some of our favorites! Most cookie dough recipes can be frozen. Now that you know how to freeze cookie dough properly there are more options!

Cookies

Chocolate Chip Cookies

Cookies

Peanut Butter Cookies

Desserts

Reese's Pieces Cookies

Cookies

Monster Cookies

How to Freeze Cookie Dough